Eugeni de Diego
Former elBulli head chef behind Lombo in Sant Gervasi — a Repsol Recomendado Italian restaurant run with elBulli pastry chef Ana Alvarado.
- Restaurants
- 1
Eugeni de Diego is a former elBulli head chef who runs Lombo on Plaza Cardona in Sant Gervasi with his partner Ana Alvarado, formerly elBulli's pastry chef. The Italian restaurant — Repsol Recomendado — is built around fresh in-house pasta. The pair also operate the Ático Estudio Creativo consultancy and have international ventures in Shanghai and Menorca.
From @eugenidediego on Instagram
#PIZZAXCHEF @eugenidediego es uno de los cocineros más versátiles de su generación, con una trayectoria ligada a la creatividad y la innovación gastronómica. Tras iniciar su carrera en Ca l’Isidre, formó parte del equipo de elBulli junto a Ferran Adrià entre 2005 y 2011, y posteriormente colaboró
Hacer un proyecto no es solo plasmar ideas en un papel. Es vivirlas, probarlas y llevarlas al límite. Ahí está la adrenalina real antes de empezar. En el taller hacemos precisamente eso: testamos proyectos meses antes de que vean la luz. Producto, emplatados, servicio, ritmo, errores y también sensa
Together with Eugeni de Diego, we invite you to be part of our next showcooking “The Rice Dishes of El Mas Restaurant”. A workshop where we will cook and discover step by step the rice dishes of El Mas, from their most authentic essence: territory, seasonality, and the pleasure of sharing around th
Biography
Early years
De Diego built his career inside elBulli, eventually reaching the head-chef rank — the formative training that runs through every project he has launched since.
Career
After elBulli closed, de Diego and his partner Ana Alvarado — formerly elBulli's pastry chef — opened Lombo on Plaza Cardona in Sant Gervasi, an Italian-style restaurant focused on fresh in-house pasta. To select the two dried pastas on the menu the pair famously tested seventy brands. Lombo also runs the Ático Estudio Creativo consultancy — restaurant concept work for more than 40 hotels — and has expanded internationally with ventures in Shanghai and Menorca.
Philosophy
De Diego's cooking at Lombo applies the elBulli ethic — obsessive ingredient selection, technical precision — to a much warmer register: an Italian neighbourhood restaurant where the gnocchi is the dish people return for. The consultancy work extends the same approach to other operators.
Restaurants
On Guidavera
1Accolades
- ·Former head chef at elBulli
- ·Founder of Lombo and Ático Estudio Creativo (consulting for 40+ hotels)
- ·International ventures in Shanghai and Menorca
Frequently asked
Does Eugeni de Diego have a Michelin star?
Not at Lombo, which carries a Repsol Recomendado. He was previously head chef at elBulli, the three-Michelin-star restaurant of Ferran Adrià.
Where can I eat Eugeni de Diego's cuisine in Barcelona?
Lombo on Plaza Cardona in Sant Gervasi — the Italian restaurant he runs with his partner Ana Alvarado, formerly elBulli's pastry chef. All fresh pasta is made in-house.